This recipe can be doubled. We recommend Arnold's, Bell's, or Pepperidge Farm's stuffing mixes--in that order.
- 8 tablespoons (1 stick) unsalted butter, plus extra for greasing baking dish
- 2 celery stalks, chopped fine
- 1 onion, minced
- 1/4 cup minced fresh parsley
- 1 1/2 tablespoons minced fresh (or 1 teaspoon dried) sage
- 1 1/2 tablespoons minced fresh (or 1 teaspoon dried) thyme
- 21 ounces dry commercial stuffing mix
- 3 1/2 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- 1 teaspoon pepper
1. Adjust an oven rack to the middle position and heat oven to 400 degrees. Melt 6 tablespoons butter in 10-inch nonstick skillet over medium-high heat. Add celery and onions, and cook until softened, about 5 minutes. Stir in parsley, sage, and thyme. Cook until fragrant, about 15 seconds. Toss mixture into dry stuffing mix.
2. Add broth, eggs, and pepper and toss. Turn mixture into well-greased 13 by 9-inch baking dish. Melt remaining 2 tablespoons butter. Brush butter evenly over top of stuffing, then cover tightly with foil. Bake for 25 minutes.
3. Remove foil and continue to bake until golden brown crust forms, 25 to 30 minutes longer. Let stuffing rest for 10 minutes before serving.
from Cooks Illustrated
Yield: 6 to 8 servings